Sampling and testing for E. coli O157:H7 is being increased during August and September at mid-sized to large ground beef processing plants, the USDA’s Food Safety and Inspection
The two-year-old $32 million Opelika Sportsplex and Aquatics Center was the “common source of exposure” for an outbreak of E. coli O157:H7 that has sickened at least five Alabama
While the United States has made progress in keeping E. coli O157:H7 at bay in the food supply, it hasn’t made much headway in combating Salmonella, health officials
One child has died and at least seven others have been sickened from E. coli infections in Northeast Tennessee and Southwest Virgina.
News reports said a 2-year-old girl from Dryden,
Irish Hills Meat Company of Tipton, Michigan, is recalling approximately 900 pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of
In January, Pfizer Animal Health began marketing a new vaccine with the power to reduce the prevalence of E. coli O157:H7 in beef cows by 85 percent. One would
The American Meat Institute (AMI) reported a few days ago that new federal data show that E. coli O157:H7 is found in less than one quarter of one percent
Move over, E. coli O157:H7. It’s time to share the spotlight, or at least the microscope, with other types of foodborne illness-causing E. coli bacteria.
While the most
One week after U.S. Department of Agriculture Inspector General Phyllis Fong called for better E. coli O157:H7 testing procedures, the Beef Industry Food Safety Council unveiled new, voluntary
U.S. Department of Agriculture Inspector General Phyllis Fong made her annual presentation to the Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Committee on appropriations
Last week, I penned an article for Food Safety News about a quote attributed to an American Meat Institute official regarding testing of product at a further processing plant that
In November 1996, a butcher who had been in business 28 years in the little town of Wishaw, southeast of Glasgow, used the same utensils to handle raw and cooked